MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bean & Bacon Griddle Burritos
Categories: Five, Beans, Bacon, Breads, Cheese
Yield: 4 Servings

16 oz Can refried beans
1/2 c Salsa; divided
4 Flour tortillas (8")
1/2 c Cotija; crumbled -OR-
1/2 c Monterey Jack cheese;
- shredded
3 sl Bacon;
- cooked, coarse chopped
2 c Lettuce; shredded

In a small bowl, mix beans and 1/4 cup salsa until blended. Place
tortillas on a griddle; cook over medium heat 1 minute, then turn
over. Place bean mixture, cheese and bacon onto centers of
tortillas; cook until tortillas begin to crisp, 1 to 2 minutes
more.

Remove from griddle; immediately top with lettuce and remaining
salsa. To serve, fold bottom and sides of tortilla over filling.

Recipe by Stacy Mullens, Gresham, Oregon

Recipe FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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Ben Collver wrote to All <=-

Title: Bean & Bacon Griddle Burritos
Uncle Dirty Dave's Archives

I'm sure Dave would have liked to see his recipes reposted. I wish we'd been able to have access to his huge recipe collection on his computer(s).

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Chicken and Rice
Categories: Chicken, Low-cal, Casserole, Main dish, Kooknet
Yield: 6 Servings

6 7/8 oz Pkg. chicken flavor rice **
2 1/4 c Hot water
1 c Sliced mushrooms
1 1/2 lb Skinned, boned chicken breas
Cut into bite-sized pieces
1/2 ts Garlic powder
3/4 c Non-fat sour cream
1/4 ts Pepper
1 cn Low-cal cream of mushroom sp
1/4 c Cracker crumbs
1 ts Melted margarine
1/2 ts Poppyseeds

*** This recipe calls for 1 6.9 oz. package of chicken flavored rice
and vermicelli mix with chicken broth and herbs.
Cook the rice mix in a large nonstick skillet according to
package directions, using 1 tb margarine and 2-1/4 cups hot water.
When done, remove from the skillet and set aside. Wipe the skillet
with a paper towel.
Coat the skillet with cooking spray, and place over high heat
until hot. Add the chicken, mushrooms, and garlic powder: saute for
6 minutes or till the chicken loses its pink color. Combine the rice
mixture, chicken mixture, sour cream, pepper, and soup in a bowl:
stir well. Spoon into a greased 2-quart casserole. Combine the
cracker crumbs, margarine, and poppyseeds. Stir well, and sprinkle
over the chicken mixture. Bake at 350 for 35 minutes or until
thoroughly heated.
Each 1-1/3 cup serving contains 334 calories and 6.8 grams of
fat.

You can freeze this in single servings in containers or zip-lock
bags. Just heat it up in the microwave and you've got a home-cooked
meal in a hurry.

Monica Willyard, DB-Tech BBS, Stone Mountain, GA 404-296-0485

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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-- Sean

... Two wrongs don't make a right but two Wrights made an aeroplane.

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Re: Re: 4/2 Burrito Day 7
By: Sean Dennis to Ben Collver on Thu Apr 02 2026 02:32 pm

Hi Sean,

I'm sure Dave would have liked to see his recipes reposted. I wish we'd been able to have access to his huge recipe collection on his computer(s).

Dave gave me a copy of his recipe collection in 2023.

It came in 4 files:

* The main collection
* Better Homes & Gardens
* Chilehead
* Gourmet Magazines

I am currently cleaning up the last one and importing it into my database
in batches. <gopher://tilde.pink/1/~bencollver/recipes/>

If you give me an email address, i'd email you the Meal-Master databases.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cheddar, Bacon & Fresh Chive Biscuits
Categories: Biscuits, Pork, Herbs
Yield: 12 Servings

6 sl Bacon; thick-cut
3 3/4 c Bread flour
1 1/2 tb Baking powder
1 1/2 ts Baking soda
1 1/4 ts Salt
1/2 c Unsalted butter;
- chilled, cubed 1/2"
Butter; melted, for brushing
12 oz Sharp cheddar cheese;
- coarse grated
1/3 c Fresh chives; chopped
1 3/4 c Buttermilk; chilled
Honey (optional)

Position rack just above center of oven and preheat to
425?F/218?C.

Line heavy large baking sheet with parchment paper. Cook bacon in
heavy large skillet over medium heat until crisp and brown.
Transfer bacon to paper towels to drain, then chop coarsely.

Combine flour, baking powder, baking soda, and salt in processor;
blend 5 seconds. Add butter cubes. Blend until coarse meal forms,
about 30 seconds. Transfer flour mixture to large bowl. Add cheddar
cheese, fresh chives, and chopped bacon; toss to blend. Gradually
add buttermilk, stirring to moisten evenly. Batter will feel
sticky.

Using lightly floured hands, drop generous 1/2 cup batter for each
biscuit onto prepared baking sheet, spacing batter mounds about 2"
apart.

Bake biscuits until golden and tester inserted into center comes
out clean, 18 to 20 minutes. Brush biscuits lightly with melted
butter. Let cool 10 minutes. Serve biscuits warm or at room
temperature with honey, if desired.

Recipe by The Bon Appetit Test Kitchen

Recipe FROM: Bon Appetit, Feb 2010

Formatted by: Dave Drum, Mar 02, 2010

Uncle Dirty Dave's Archives

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